If, however, it is not quite
clear and bright, dissolve it over a gentle fire,
and when it is melted, without being hot, mix
with it the white of an egg which has been
well whisked, with, half a tea-cupful of water,
and add the crushed shell of the egg, a dessert-
spoonful of tarragon vinegar, and a glassful of
sherry. Put the pan on the fire, and stir it
briskly until it begins to boil; then draw it to
the side, put on the cover, and let it simmer,
without being touched, for a quarter of an hour.
; Strain it again through a jelly-bag, and when
cold it is ready for use. The bones, necks, and
heads of fowls, or the shank-bones of a leg of
mutton, if boiled down carefully with an ox-heel
or a calf's foot, will make good meat jeUy.
Probable cost, 2s. 8d. Suflicient for three pints
of jelly.
Pies, Meat, Jelly for (Economical and
quickly made). — Put an ounce of gelatine into a
cup with as much cold water as will cover it,
and let it soak for half an hour. Put a pint
and a half of good stock, quite free from fat,
into a stewpan with a sprig of thyme, a bay-
leaf, five or six shallots, half a blade of mace,
six cloves, an onion, and a little pepper✪ Economical Meat Jelly and salt.
Bring the gravy gently to the boil ; then drain
the gelatine, stir it in, and continue stirring
until it is dissolved. Let the gravy cool ; mix
with it the whites and crushed shells of two eggs
which have been beaten up with a cupful of
cold water. Stir them into the stock, whisk all
together until the liquid is on the point of boil-
ing, then draw the s;iuceiian to the side of the
fire, and let the contents simmer gently for ten
minutes. Pass the gravy through a jelly-bag,
and it will be fit for use. If the stock is
already nicely flavoured, the flavouring in-
gredients need not be added. A dessert-spoon-
ful of tarragon vinegar and half a glassful of
sherry may be stiiTed in. with the whites of
the eggs, if approved. The jelly will become
stiff more quickly if it is poured out on a large
dish. Time, ®ne hour to make. Probable cost,
exclusive of stock. Is. Sufficient for a quart of
jelly-
Pies, Paste for {^^ce Paste for Common
Pies, Paste for liaised Pies, &c.).
Pig Harslet («■<■ Harslet, Pig's).
Pig, Roast, Forcemeat for {see Force-
meat for Roast Pig).
Pig, Sectional Diagram of Bacon
{see the illustration accompanying the article
Bacon, To Cut up a Pig for) .
Pig, Sucking. — Sucking-pigs are in
season all the year round, though they are to
be preferred in cold weather, and are at their
SUCKING PIG.
best from the middle of November to the end of
December. To be eaten in perfection they
should not be more than three weeks old, and
should be cooked as soon as possible after
they are killed, as they deteriorate in quality
every hour that they are kept. Sucking-pig
is fattened with milk and whev, with the
PIG
( 551 )
PIG
addition of baiiey-meal. Some consider the
flesh a great delicacy ; others, however, hold
it to be too luscious. It is very nouiishing,
but not so digestible as might bo supposed.
The price of a sucking-pig varies cousider-
itbly with the season and the demand; thej'
may be had sometimes for 5s. or 6s., at others
20s. or 25s. may be asked for them. The
average cost is from 6s. to 9s. ✪ Sucking Pig, en Blanquette
Page 1175 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If, however, it is not quite clear and bright, dissolve it over a gentle fire, and when it is melted, without being hot, mix with it the white of an egg which has been well whisked, with, half a tea-cupful of water, and add the crushed shell of the egg, a dessertspoonful of tarragon vinegar, and a glassful of sherry. Put the pan on the fire, and stir it briskly until it begins to boil; then draw it to the side, put on the cover, and let it simmer, without being touched, for a quarter of an hour. ; Strain it again through a jelly-bag, and when
cold it is ready for use. The bones, necks, and heads of fowls, or the shank-bones of a leg of mutton, if boiled down carefully with an ox-heel or a calf's foot, will make good meat jelly. Probable cost, 2s. 8d. Suflicient for three pints of jelly.
Pies, Meat, Jelly for (Economical and quickly made). — Put an ounce of gelatine into a cup with as much cold water as will cover it, and let it soak for half an hour. Put a pint and a half of good stock, quite free from fat, into a stewpan with a sprig of thyme, a bayleaf, five or six shallots, half a blade of mace, six cloves, an onion, and a little pepper and salt. Bring the gravy gently to the boil ; then drain the gelatine, stir it in, and continue stirring until it is dissolved. Let the gravy cool ; mix with it the whites and crushed shells of two eggs which have been beaten up with a cupful of cold water. Stir them into the stock, whisk all together until the liquid is on the point of boiling, then draw the saucepan to the side of the fire, and let the contents simmer gently for ten minutes. Pass the gravy through a jelly-bag, and it will be fit for use. If the stock is already nicely flavoured, the flavouring ingredients need not be added. A dessert-spoonful of tarragon vinegar and half a glassful of sherry may be stirred in. with the whites of the eggs, if approved. The jelly will become stiff more quickly if it is poured out on a large dish. Time, ®ne hour to make. Probable cost, exclusive of stock. Is. Sufficient for a quart of
jelly- Pies, Paste for {^^ce Paste for Common Pies, Paste for liaised Pies, &c.).
Pig Harslet («■<■ Harslet, Pig's).
Pig, Roast, Forcemeat for {see Forcemeat for Roast Pig).
Pig, Sectional Diagram of Bacon
{see the illustration accompanying the article Bacon, To Cut up a Pig for) .
Pig, Sucking. — Sucking-pigs are in season all the year round, though they are to be preferred in cold weather, and are at their
SUCKING PIG.
best from the middle of November to the end of December. To be eaten in perfection they should not be more than three weeks old, and should be cooked as soon as possible after they are killed, as they deteriorate in quality every hour that they are kept. Sucking-pig is fattened with milk and whev, with the
PIG
( 551 )
PIG
addition of baiiey-meal. Some consider the flesh a great delicacy ; others, however, hold it to be too luscious. It is very nourishing, but not so digestible as might bo supposed. The price of a sucking-pig varies considerably with the season and the demand; thej' may be had sometimes for 5s. or 6s., at others 20s. or 25s. may be asked for them. The average cost is from 6s. to 9s.
Records on this page
Economical Meat JellySucking Pig, en Blanquette